crustless quiche a la erin

I am such a sucker for quiche.

I especially dig the mini quiches you can get from Trader Joe’s that are so easy to pop in the oven—and wallah—instant apps!

However, the problem with quiche is the crust. Pretty much there isn’t a crust out there that’s super dooper healthy for you. You can make your own crust from scratch that’s way better for you than store-bought, but it takes way more time than I want to spend.

So… enter the crustless quiche!

I make mine chock-full of veggies and coat the bottom of the dish with breadcrumbs.
The breadcrumbs help it to develop a nice golden-brown faux crust that is delectable. That’s right: delectable.

My favorite part about making quiche is that anything goes. Whatever leftover, begging veggies I have on hand usually make it in. Quiche is a great way to use broccoli stalks especially. So don’t throw out your broccoli stalks! Keep them in the fridge even if they start to look a little peaked. Then chop ’em up and toss ’em in the pan.

Step 1
Spray your dish with olive oil or lube it up if you’re anti-spray.

Step 2
Generously sprinkle breadcrumbs to coat the bottom and sides of the dish. You may want to do this over the sink vs. over your stove. I learned the hard way when I spilled breadcrumbs everywhere (uh, see photo above).

Step 3
Chop veggies, approximately 2 cups, and add them to the dish, working to keep the additions uniform. Add meat if you want it.

Step 4
Sprinkle veggies with cheese.

Step 5
Depending on how full your dish is, decide how many eggs you will need. When in doubt, use an extra egg. Crack your eggs into a mixing bowl. Add raw milk, black pepper, and your herbs of choice.

Beat until nice and frothy/fluffy using an eggbeater or whisk.

Step 6
Slowly pour eggs over the veggies and cheese in your baking dish to coat. “Poke down” any veggies that are still floating on top in order to get them fully coated.

Step 7
Carefully transfer dish to oven. No oven pre-heating is required—bake quiche at 375°F for 50 minutes give or take. You make need longer or less depending on the “wetness” of the veggies you used. Give it a look at around 40 minutes. You can cover the quiche with aluminum foil if it’s starting to get too brown. It’s done when you can stick a fork in it. Heh-heh.

Serve your crustless quiche on top of a bed of romaine lettuce or baby spinach if you want to go “salad style”. You can douse with ketchup, hot sauce, and even a dash of real maple syrup or agave syrup.